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Loaded Vegan Sweet Potatoes

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Prep Time 10 mins
Total Time 10 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 400  F
Servings: 2
Estimated Cost: 8.00
Best Season: Suitable throughout the year
Description

A baked sweet potato makes a wonderful supper when you give it a little something extra. These Loaded Vegan Sweet Potatoes are filled with hearty black beans, sweet corn, juicy tomatoes, creamy avocado, and fresh cilantro for a colorful meal that's satisfying without being heavy.

The combination of warm, fluffy sweet potato and fresh toppings makes every bite a little different. It's an easy plant-based dinner that comes together with simple ingredients and plenty of flavor. Add a drizzle of lime dressing or your favorite salsa, and you've got a supper that's as cheerful as it is delicious.

Ingredients
  • 2 large sweet potatoes
  • 1 cup black beans, drained and rinsed
  • 1/2 cup corn kernels, fresh, frozen, or canned
  • 1 small tomato, diced
  • 1 small avocado, diced
  • 1/4 cup * ¼ cup finely diced red onion
  • 1/4 cup chopped fresh cilantro
  • 1/2 lime
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • salt and black pepper, to taste
  • 1/4 cup salsa, for serving
Instructions
  1. 1
    1. Preheat the oven to 400°F. Scrub the sweet potatoes and pat them dry. Pierce each potato several times with a fork.
  2. 2
    2. Place the sweet potatoes on a baking sheet and bake for 45 to 60 minutes, depending on their size, until they are tender when pierced with a fork.
  3. 3
    3. While the sweet potatoes bake, combine the black beans, corn, diced tomato, red onion, cilantro, cumin, chili powder, salt, and black pepper in a bowl. Add a squeeze of fresh lime juice and gently toss.
  4. 4
    4. When the sweet potatoes are tender, remove them from the oven and let them cool for a few minutes.
  5. 5
    5. Slice each sweet potato lengthwise and gently press the ends to open it up. Fluff the inside with a fork.
  6. 6
    6. Divide the black bean mixture between the sweet potatoes.
  7. 7
    7. Top each potato with diced avocado and a spoonful of salsa.
  8. 8
    8. Finish with a little extra cilantro and a squeeze of lime juice. Serve warm.
    Want to change things up? Add diced bell pepper, jalapeño, or a spoonful of creamy avocado-lime sauce. You can also swap the black beans for chickpeas or pinto beans. For a little extra crunch, sprinkle a few roasted pumpkin seeds over the top.
Read it online: https://morselswithmidge.com/recipe/loaded-vegan-sweet-potatoes/
Morsels with Midge
Food Blogger

Welcome to Morsels with Midge!

Hey there! I’m Midge — the creator, cook, and biggest fan of wholesome, high-protein food on this blog. Here at Morsels with Midge, I’m all about turning nutritious ingredients into delicious, muscle-fueling recipes that feel exciting, tasty, and totally doable for everyday life.